Sweet Potato and Chickpea Puree

By rebecca78

Try this vitamin- and phytochemical-rich sweet potato puree as a dip with crackers.

Ingredients

• 1 medium sweet potato (about 14 ounces), scrubbed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 small clove garlic
• 1 teaspoon salt
• 1/4 cup fat-free chicken broth
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Hot sauce (optional)

Preparation

Step 1

Preheat oven to 425°F.

Prick sweet potato all over with a fork. Roast about 45 to 50 minutes, or until potato can be easily run through with a knife. Set aside to cool. Once cool enough to handle, remove flesh from skin. (It should slip right out.)

In a food processor, combine chickpeas, garlic, salt, sweet potato, and a little chicken broth. Get it going, and slowly add olive oil as it’s running. When olive oil runs out, slowly add the rest of the chicken broth.

Pour into a bowl. Salt and pepper to taste, and add a little hot sauce if you’re in the mood.

Store any leftovers in the refrigerator, and when ready to serve again, bring puree to room temperature and thin with extra broth.